Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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Perfect Herb-Roasted Chicken

May 2, 2022 by George Graham 16 Comments

Perfect Herb-Roasted Chicken

Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking.  Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days that roasting a… 

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Filed Under: Meat Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun roast chicken, Louisiana cooking, Roast chicken recipe

Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice

April 25, 2022 by George Graham 6 Comments

Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice

A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what… 

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Filed Under: Meat Tagged With: andouille sausage recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Cajun stuffed pork chop, Creole rice recipe, pork chop recipe

Guinness Beef and Mushroom Stew

March 14, 2022 by George Graham 9 Comments

Guinness Beef and Mushroom Stew

This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every… 

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Filed Under: Meat, Stew Tagged With: beef stew recipe, Cajun stew recipe, Guinness beef stew recipe, roux recipe

Chicken and Smoked Sausage Gumbo

February 28, 2022 by George Graham 42 Comments

Chicken and Smoked Sausage Gumbo

It’s Fat Monday, ya’ll!  Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your… 

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Filed Under: Meat, Soup, Stew Tagged With: cajun cooking, Cajun food, Cajun gumbo recipe, cajun recipe, chicken and sausage gumbo recipe, courir de Mardi Gras, George Graham, Lundi Gras

5 Keys To The Perfect Muffuletta

February 14, 2022 by George Graham 35 Comments

5 Keys To The Perfect Muffuletta

Here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started.  Parties, balls, parades — the Mardi Gras celebration in Louisiana doesn’t really stop until early March when the Lenten season calms things down.  So, with plenty of party planning still ahead, it’s time for a… 

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Filed Under: Meat, Sandwich Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, Cajun recipes, Creole dish, George Graham, ham, Italian sandwich, Jazz Festival, Louisiana recipe, New Orleans recipe, olive oil, olive salad, party recipe, sandwich recipe

Boudin King Cake

February 7, 2022 by George Graham 104 Comments

Boudin King Cake

Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many… 

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Filed Under: Appetizer, Bread, Meat Tagged With: Bob Carriker and boudin, boudin king cake recipe, Boudin Link, Boudin Trail, Boudinlink.com, Cajun boudin recipe, cajun cooking, Cajun food, cajun recipe, king cake, king cake recipe, Mardi Gras New Orleans, mardi Gras recipe

Meatball Fricassée – A Classic Roux-Based Recipe

January 17, 2022 by George Graham 19 Comments

Meatball Fricassée – A Classic Roux-Based Recipe

This old-school Cajun recipe for Meatball Fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example of Acadiana roots cooking. And with a jar of our own Rox’s Roux at the ready, this is… 

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Filed Under: Meat, Roux-Based Tagged With: Acadiana Table, cajun cooking, Cajun food, cajun recipe, ground meat recipe, meatball recipe, rice and gravy recipe

Pork Chops and Andouille in Roux Gravy

January 10, 2022 by George Graham 7 Comments

Pork Chops and Andouille in Roux Gravy

If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred to in culinary terms.  At… 

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Filed Under: Meat Tagged With: andouille sausage, Cajun roux recipe, Certified Cajun, Certified Louisiana, Fried pork chops recipe, Rox's Roux, Supreme rice

Roast Pork with Trinity Stuffing

October 18, 2021 by George Graham 2 Comments

Roast Pork with Trinity Stuffing

Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice…. 

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Filed Under: Meat Tagged With: Cajun pork recipe, cajun trinity, roast port

Rack of Lamb with Blackberry Wine Sauce

October 11, 2021 by George Graham 2 Comments

Rack of Lamb with Blackberry Wine Sauce

Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my… 

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Filed Under: Meat Tagged With: lamb chop recipe, lamb chops, lamb recipe, lamb with blackberry sauce, rack of lamb recipe

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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